- Fresh Scallops
- White Wine
- Unsalted Butter
- Olive Oil
We can get started you’ll need some really nice fresh scallops, some white wine. I’m using Pinot Grigio you need some garlic, parsley, unsalted butter you need some lemons, salt and pepper this is some linguine and you’ll need a little bit of flour and a little flour to a little bit of flour and some olive oil and that’s basically it comes together super quick in fact what do I want to do first you know what let me put the linguine in the boiling water because by the time this cooks we can pretty much make everything else now as.
You’re probably guessed it already the first thing you want to do is get a big pot fill it with water sprinkle salt bring it to a boil add in your pasta now I’ve got a large skillet with some olive oil getting really nice and hot over about medium-high heat and now we can get to going on the scallops now when you want to do with the scallops.I’d like to set them on a paper towel and then take another piece of paper towel and then just Pat the top because the thing is you want these to get a really lovely crust but they won’t do that if they’ve got water on them so just do that and also salt and pepper these they’re going to be so, lovely and I scallops you know I’m a shrimp scampi here.
I do I’m super excited I put them seasoned side down in my hot pot and then go in my height skillet and I’m going to salt and pepper the opposite side and let them cook for two minutes a side my scallops cook for two minutes on each side I’ve removed them to a clean plate and after the same skillet. I’m going to add my garlic it’s all great great flavor down there and I just want to be able to lift it up and get it into the sauce it’s just so exciting it smells so good the scallops are going to get just like a bath in the sauce right before we go ahead and toss it with a linguine. I mean come on oh my mouth is watering just thinking about it it’s all the garlic cook for about 30 seconds.
I want to get rid of that raw garlic flavor adding in some white wine if, you’re not a wine drinker you can substitute some things some fish stock but be careful because that could be a little bit fishy no pun intended and you could do a little bit of chicken stock if, you don’t mind the fact that it’s not going to taste is exactly that should I think the one is gives it the best flavor but it’s completely up to you if you don’t want to use it just going to let this reduce this is a high heat. I’m going to allow the wine to reduce by half this will only take about two minutes and then we’ll be pretty much ready to finish this up well this is going. I’m going to drain my pasta it’s almost done and then we’ll kind of pretty much pull the whole thing together and looks amazing.
5You’re going to take my butter and I’m going to dip it into the flour and this helps thicken the sauce and also music great great flavor do that get that all melted in there nicely and this again will thicken the sauce as soon as the butter is melted see you’ll start to see it come together beautifully so while that’s happening what can we work on everything is pretty much coming together maybe we have the pasta drained we serve a little bit of the starchy cooking water in case you need it to kind of thicken the sauce and give it a little more you know more give if you thickened it too much works great both ways so this is coming along perfectly.
So ,I’m going to season the sauce a bit with some salt and fern oh that’s amazing that is what I want I’m going to take my scallops and the juice I’m going to pour them everything right in here I’m going to cook the scallops in the sauce for 30 seconds on each side literally that’s it I kind of want them to infuse with that sauce all the way through I mean are you feeling me yet are you excited as excited as I am because this looks amazing can I cut my lemon right in half all right I’ll wait for that those to cook for 30 minutes 30 seconds on each side I’m going to clean up for just a quick minute and then we’ll pull the whole thing off together just taking my scallops out same plate is fine because the scabs were cooked all the way through anyway Scout’s cook so incredibly quickly.
You want to always keep an eye out on that take a little bit of your starchy cooking water you see how it kind of needs a little bit more because,I pick it up a bit too much but that is perfectly fine I’m going to add in the fresh parsley the juice of lemon you can do a whole lemon or half it depends on how juicy your lemon is and also depends on how much lemon you prefer this will do for me half is pretty good and if I say it’s pretty good then you know it’s plenty of lemon that’s it this. I’m going to add in my cooked pasta cooked and drained and then look at that just stir it in those fabulous juices that let that go for just a second while. I grab a fork because we’re digging right into it look at that and this is plenty for two people this is a good amount of pasta almost five ounces plus the scallops make yourself a simple little salad with a nice lovely crisp baguette and you my friend will have an incredible dinner on your hands my nest scallops right on top and around the plate oh yeah that looks gorgeous look at the color.
Those scallops and you know it’s really important whoa I almost lost one sure it’s really important a once you put the scabs in a hot skillet don’t mess with them because if you try to turn them too quickly before they’ve got any color on them you defeat the purpose I’m just going to take those pan juices oh yes this is what I’m talking about right here is where it’s at took what 15 minutes at most I’m going to try the linguini with the sauce and I’m gonna move on to the scallop mmm oh there’s so amazing a scallop with that color I am so happy I’m not anywhere else in the world right now because this is kind of unbelievable it’s super yummy.